Lamb And Cheesy Grits Recipe

Season and rest

Pat lamb lollipops dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Rub minced garlic and chopped rosemary over the exposed meat. Let rest at room temperature for 20 minutes (no longer than 30) to take the chill off and let flavors penetrate.

Sear lamb

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until smoking hot. Add olive oil. When shimmering, add lamb lollipops, flat side down, spacing so they do not crowd the pan. Sear 2–3 minutes without moving until a deep brown crust forms. Flip and sear the other side 2 minutes.

Finish in pan

Reduce heat to medium-low, add 2 tablespoons unsalted butter to the pan and baste the lamb with the melted butter for 1–2 minutes while spooning the butter over the chops. For medium-rare aim for an internal temperature of 125–130°F (51–54°C). Transfer lamb to a warm plate, tent loosely with foil, and rest 6–8 minutes — carryover will bring them to medium-rare.

Bring liquid to a simmer

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 cup whole milk to a rolling simmer over medium heat. Add 1 teaspoon fine sea salt.

Add grits and cook

Slowly whisk in 1 cup stone-ground white grits to prevent lumps. Reduce heat to low so the grits maintain a gentle simmer. Cook, stirring frequently (every 1–2 minutes), until thick and creamy, about 20–25 minutes for stone-ground grits. If grits thicken too much, add up to 1/2 cup more milk or water to reach the desired consistency.

Finish with butter and cheese

Remove from heat and stir in 2 tablespoons unsalted butter, 1.5 cups shredded white cheddar, and 1/4 cup finely grated Parmesan until melted and smooth. Season with 1/2 teaspoon freshly ground black pepper and adjust salt to taste. Keep warm over very low heat, stirring occasionally while finishing lamb and sauce.

Sauté aromatics

In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Add the finely minced shallot and sauté until translucent, about 2–3 minutes. Add 1 clove minced garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Pour in 1/2 cup dry red wine to deglaze, scraping any browned bits. Increase heat and reduce the wine by half, about 3–4 minutes.

Add demi and finish

Stir in 1 cup veal demi-glace and 1/2 cup beef or veal stock and 1 teaspoon fresh thyme. Bring to a gentle simmer and reduce until slightly thickened and glossy, about 6–8 minutes. Remove from heat and whisk in 1 tablespoon cold unsalted butter, one piece at a time, to emulsify and add shine. Season with 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Keep warm; if sauce becomes too thick, thin with a splash of stock.

Divide the cheesy grits among 4 warmed plates (about 1/2 cup–3/4 cup per plate), making a shallow well in the center of each portion.

Place 2 lamb lollipops on top of each mound of grits, leaning them slightly for an elegant presentation.

Spoon 2–3 tablespoons of the veal demi-glace sauce over the lamb and a little around the grits for a glossy finish.

Garnish each plate with a fresh thyme sprig and a small handful (about 2 tablespoons) of microgreens or baby arugula if using. Serve immediately.